With a little luck--and some perfectly smoked brisket--the 84th Legislature will correct a longstanding wrong and make barbecue the official state dish.
For more than a quarter century, Roy Perez has been tending the fires at Kreuz Market and posing for photos with barbecue aficionados. It’s given him a lot of time to think.
I was aghast when chili was first anointed our official state dish. More than 35 years later, my feelings about this greasy mush haven't changed.
Sifting through old Texas newspapers, I found the first mention of commercial smoked meat from the Brenham Weekly Banner, which announced that a Bastrop butcher "keeps on hand at his stall a ready stock of barbecued meats and cooked sausages."
Since 1960, A.N. Bewley Fabricators has been bending, slicing and welding steel for high-quality barbecue pits that can easily cost $20,000.
The beef short rib has become the ultimate carnivore trophy, but they're a costly menu item to produce.
Friends don't let friends slice with the grain.
Can you get the same quality barbecue from a gas-fired rotisserie?
More than 75 songs to accompany you during a meaty quest.
Readers respond to the June issue.
How to "hold your meat" and make a brisket taste fresh for hours.
On Thursday, June 6, KLRU will air a television special entitled The Kings of BBQ: Barbecue Kuwait.The documentary details the experience of five BBQ pitmasters (Myron Mixon, Johnny Trigg, Jaime Geer, Nicole Davenport, and George Stone) and their trip to a military base in Kuwait to create a
From packer cuts to Certified Angus Beef, all you wanted to know about that succulent, juicy, tender, and tasty brisket you tear through at your favorite barbecue joint.
Also, over at TMBBQ.com, Vaughn has a new review of Smitty's in Lockhart, perhaps the most surprising joint to not make the Top 50.
Bad news, Memphis: not only are your Grizzlies on the way to losing to the Spurs, but you still won't get to eat the world's best barbecue!
Our June issue, which comes out next week, will settle once and for all the question of Texas BBQ v. all other forms of BBQ.
Find out who made the cut. And which joint ranks number one.
Creating an edible logo.
Things have changed dramatically since we published our last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of new joints (sixteen of the places on this year’s list were not open five years ago, including two of the top four), and
Possibly the tastiest one this magazine has ever created.
New Yorkers are cheering as our iconic yellow-labeled bock rams toward their city.
Mark your calendar, and start your fasting now. The Texas Monthly BBQ Festival is on . . .
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
We've created what may be the most coveted job in the state and hired the best person for the position: Daniel Vaughn, a.k.a. BBQ Snob.
Robert Sietsema, the Village Voice's food critic, thinks New York can now be considered a "'cue capital." Isn't that cute?
You can’t go home and tell your friends that you came to Central Texas and never ate any barbecue. It would be like going to SXSW and not listening to any music. But there are so many briskets and so little time! How do you sort it all out? No
Carolina pulled pork, Memphis dry rub, Kansas City ribs or Texas brisket? As if there's actually "debate." Video and highlights from Jake Silverstein's SXSW BBQ panel.
Coming to Austin and want a break from SXSW's landscape of rock shows and long lines? Here are a few small towns, just a stone's throw away, offering some of the state's best barbecue and most charming pieces of the past.
Two grease fires destroyed Louie Mueller Barbecue's 1959 brick pit in Taylor this past weekend—just as John Mueller's new trailer opened in Austin.
He's back: John Mueller makes dramatic return to Central Texas barbecue scene with the John Mueller Meat Co. in East Austin.
Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.
Daniel Vaughn's top picks for where to get good BBQ in NYC. (And a few places one should avoid.)
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.
Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.
Four highlights from "Texas Preserved," Foodways Texas' second annual symposium.
It may have rained where you live Tuesday, but the drought continues to impact everything from butterflies to barbecue and golf to drinking water.
The senior editor on writing about Aaron Franklin and John Mueller, eating brisket five days in a row, and mastering a barbecue pit.
I love living in Texas, but I believe we underestimate our coleslaw, which is usually served in a little cup, off to the side of the meat. I contend it is capable of more responsibility than that. In Mississippi, where I grew up and ate my first barbecue, it was
There was a time in this country when you could eat a wonderfully flavorless slice of this substance and not feel like a villain. But that time is long ago, back in the days before iceberg lettuce, white bread’s vegetable companion in blahness, was driven underground. And though iceberg lettuce
Potato salad is one of my four favorite vegetables, right up there with tuna salad, deviled eggs, and slices of Velveeta. You need a mustardy tang and some starch to balance the overpowering sweetness of barbecue sauce. That’s where the masters in the art of salade de pommes de terre
President George W. Bush will leave Washington, D.C., the city where I, a boy from Houston, now reside, every bit as divided as it was when he first hit town. This is too bad, but a far bigger disappointment is that he has not spent a farthing of his political
The waitress says the man at Table Three is making noises.You’d think she would be used to grunting when the sun goes down at Melvin’s Rib Château,but this one’s whispering amen into his marinade, getting sauce all over his Armani.It could be he’s an escapee from a gated communityof
Though I am proud to claim Texas associations, I am from the South. So when it comes to barbecue, my first thought is not of brisket but of pork. Does a pig have brisket? It may be hard to find, on a pig.A cow spends more time standing up and
Aaron Franklin on how to smoke the perfect brisket.
For photographer Wyatt McSpadden, the barbecue joints of Texas are soot-stained temples of meat and their pitmasters solemn keepers of an old-time religion.
Where are the best places to eat barbecue in Texas? Six years ago we published a highly subjective—and hotly debated— list of our fifty favorite joints, and now we’ve gone back for seconds. Ten intrepid souls drove more than 21,000 miles in search of 2003’s worthiest ‘cue. Here’s what they
A Cityslicker's Guide to the Pits.
MANHATTANHill Country Barbecue MarketLast year, word of a new barbecue restaurant spread through New York’s Texas-expat community. Usually, this kind of thing doesn’t cause much of a stir. We see a lot of “Texas barbecue” joints up here where they take a brisket that tastes like pastrami and drench it
Listed alphabetically by city, y'all.
Ode To BrisketWhen you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what always